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Lamb Casserole




Source of Recipe


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Lamb Casserole

1 pound lamb, cubed (leg or shoulder)
2 tsp. oil
1 large onion, sliced
2 large potatoes, peeled and sliced
1 tsp. thyme
1 tbsp. parsley, chopped
salt and pepper to taste
1 1/2 c. chicken broth
2 tbsp. butter, melted

Pre-heat the oven to 375.
Heat the oil in a heavy skillet.
Add the lamb and slowly cook until lightly browned.
Drain the fat and reserve the lamb.
Lightly butter a 2 qt. casserole dish (that has a lid).
Arrange 1/2 of the potatoes in the dish.
Top with the onions, lamb, herbs, and seasonings.
Top with the remaining potatoes.
Pour the broth over the casserole.
Drizzle on 1/2 of the butter.
Cover and bake for 1 hour.
Remove the lid and drizzle on the remaining butter.
Cook uncovered for an additional 30 minutes (or until
the potatoes have lightly browned).
Serve warm.
Serves 4.